This succotash is a warm vegetable dish packed with buttery corn, blistered cheery tomatoes, and tender lima beans, green beans, red onion, and bell pepper.
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Table of Contents
- About Succotash Recipe
- What is succotash?
- What’s in succotash?
- Can you use frozen vegetables?
- Can you add meat?
- Can you make this in advance?
- How long is succotash good for?
- Can you freeze succotash?
- Notes & tips for making succotash
- More delicious side dishes
- Other recipes for a holiday dinner
- How to make succotash
- Recipe Details
About Succotash Recipe
Perfect for a busy weeknight or a lavish holiday dinner, this classic succotash recipe create a warm vegetable side dish with a melody of six tender vegetables and pantry-staple herbs and spices. It’s the perfect go-to accompanyment for all types of meats, pasta, and sandwiches!
What is succotash?
Originally created by Native Americans in the Rhode Island area, succotash is a warm side dish made with vegetables that easily grew in the northeastern United States, primarily corn and lima beans. The Narragansett Native Americans called it sohquttahhash which translates to “broken corn kernels.” Over time it has come to include other vegetables like tomatoes, peppers, and onion.
What’s in succotash?
Before you can make this delicious vegetable side dish, you’ll need to gather the following ingredients:
- Olive oil, fresh garlic, butter, salt, black pepper, smoked paprika, fresh parsley – Used for cooking, adding flavor, and some delicious garnish to the vegetables.
- Corn and lima beans – Classic staples to any succotash.
- Red onion, red bell pepper, and green beans – For adding flavor, texture, and color.
- Cherry tomatoes – These are blistered during cooking and add a sweet yet savory flavor.
Can you use frozen vegetables?
Yes! And in some cases, using frozen vegetables is even recommended (such as with the lima beans.) When using frozen vegetables, make sure they are thawed and rinsed before using in the recipe.
Can you add meat?
Yes, you can totally add meat! Bacon tends to be the most popular, as you can use the fat from cooking the bacon in place of the olive oil.
To add bacon:
- Begin by cooking 6-8 strips of chopped bacon until desired crispness is reached.
- Remove bacon fron skillet and drain all but two tablespoons of the grease.
- Prepare the recipe as written, substituing the bacon grease for the olive oil.
- Return the bacon to the skillet at the same time you garnish with parsley.
Can you make this in advance?
For the best presentation, I recommend serving this dish after it’s been freshly made. However, you can prepare all of the ingredients (thawing, chopping, etc) in advance and cooking just before ready to serve.
How long is succotash good for?
Once prepared and cooled, succotash can be stored in a sealed container in the refrigerator for up to four to five days.
Can you freeze succotash?
Yes, you totally can!
Once prepared and cooled, succotash can be stored in a sealed container or freezer bag for up to three months.
Notes & tips for making succotash
- Feel free to get creative with this recipe! Just about any type of vegetable can be added, such as chopped squash, carrots, cauliflour, or even a dash of jalapeno. Depending on the vegetable, you can add anywhere from one to two cups. If adding more than three cups total, consider using more olive oil (up to one tablespoon) and more seasonings to assist with cooking and to keep flavor ratios balanced.
- Serve succotash as a classic side dish or as a mix-in for other dishes like omlets and pasta or as a topping for meats like ham, fish, turkey/chicken, beef, and even hot dogs.
More delicious side dishes
Other recipes for a holiday dinner
How to make succotash
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large skillet, heat up the olive oil, then add the following ingredients: red onion, garlic, corn, lima beans, and green beans. Cook them for a few minutes.
Step 2 – Next, toss in the following ingredients: red bell pepper, cherry tomatoes, butter, salt, black pepper, and smoked paprika. Cook and stir until butter is melted and cherry tomatoes begin to blister.
Step 3 – Remove the saucepan from heat and garnish with fresh parsley.
Step 4 – Serve and enjoy!
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1 tablespoon fresh minced garlic
- 3 cups corn, fresh or frozen
- 2 cups frozen lima beans, thawed
- 2 cups green beans, fresh or frozen, cut into bite-sized pieces
- 3/4 cup chopped red bell pepper
- 1 pint cherry tomatoes, halved
- 2 tablespoons salted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh chopped parsley
- In a large skillet over medium-high heat, warm olive oil. Add red onion, garlic, corn, lima beans, and green beans, then cook for 5 minutes, stirring occasionally.2 tablespoons olive oil, 1/2 cup chopped red onion, 1 tablespoon fresh minced garlic, 3 cups corn, 2 cups frozen lima beans, 2 cups green beans
- Add red bell pepper, cherry tomatoes, butter, salt, pepper, and smoked paprika and cook, stirring frequently, for 2-3 minutes or until butter has melted and cherry tomatoes begin to blister.3/4 cup chopped red bell pepper, 1 pint cherry tomatoes, 2 tablespoons salted butter, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon smoked paprika
- Remove skillet from heat. Garnish with chopped parsley (optional).2 tablespoons fresh chopped parsley
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.